🫙 From the Spice Rack
corned beef with cabbage soup
Corned Beef with Cabbage Soup 1 (3 1/2 to 4 pound) corned beef brisket 8 cups cold water 1 bay leaf 1 cinnamon stick, broken into 2 or 3 pieces 1 tablespoon mixed pickling spices, ...
maineasy
Ingredients8 items
Ingredients
- 1(3 1/2 to 4 pound) corned beef brisket
- 8cupcold water
- 1bay leaf
- 1cinnamon stick, broken into 2 or 3 pieces
- 1tablespoonmixed pickling spices, tied in a square of cheesecloth
- 2medium onions, thinly sliced and separated into rings
- 1stalk celery, thinly sliced
- 8cuphot water
Directions
- 1
Corned Beef with Cabbage Soup 1 (3 1/2 to 4 pound) corned beef brisket 8 cups cold water 1 bay leaf 1 cinnamon stick, broken into 2 or 3 pie
- 2
Cover with the cold water and bring to a full boil
- 3
Add bay leaf, cinnamon stick, pickling spices, onions and celery
- 4
Cover with the hot water
- 5
Bring to a boil, cover, reduce heat to low, and simmer slowly for 31/2 to 4 hours, or until meat is very tender
- 6
Remove corned beef
- 7
discard pickling spices and bay leaf
- 8
Cut corned beef into thick slices